Rhubarb Syrup
Author: 
Recipe type: Preserving
Prep time: 
Cook time: 
Total time: 
Serves: 2 pints
 
For use in drinks, cocktails, baking or as a topping for pancakes or fruit.
Ingredients
  • 6 cups sliced rhubarb - about two farmers market bunches
  • 4 cups water
  • 1 cinnamon stick
  • 1 tsp green cardamom pods
  • 3 cups of sugar (approx.)
Instructions
  1. Place rhubarb and water in a large, deep saucepan.
  2. Combine spices in a spice bag and add the pot.
  3. Bring mixture to a boil and simmer for twenty minutes.
  4. Line a fine-mess strainer with damp cheesecloth and place over a deep bowl. Pour the rhubarb into the strainer letting the juice drain.
  5. Allow rhubarb to drain for at least thirty minutes. Press on the fruit to extract as much juice as possible. Discard rhubarb.
  6. If canning the jars, prepare a boiling water bath canner and two pint jars.
  7. Measure juice. You should have between three and four cups.
  8. Return juice to the saucepan and add an equal amount of sugar.
  9. Bring the mixture to a boil, stirring to dissolve the sugar, and boil for five minutes. Skim off any foam that accumulates.
  10. Ladle the syrup into warm jars leaving ½ inch headspace. (If not canning, simply refrigerate the jars at this point.)
  11. Bubble the jars and wipe the rims.
  12. Place lids on jars and tighten rings just until you feel resistance.
  13. Return jars to the boiling water. Process ten minutes in a boiling water bath.
  14. Allow to cool in the water five minutes before removing to the counter.
  15. Check seals and store in a cool, dark place for up to one year.
  16. Refrigerate any unprocessed jars.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/06/15/rhubarb-syrup/